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Tough Outer Layer on Smoked Meats

by Harlan

Just entered the world of smokers. I have a gas/water (BBQ Grillware from Lowes)smoker. I noticed my first couple tries of baby back ribs and pork chops had a hard tough outer layer - more so on the chops. They looked and tasted great, but I wonder what I did wrong to get the tough outer layer. I smoked at 240-250 degrees for about 4 hours. I quit when the meat temperature reached 170 degrees. Any tips on getting rid of the tough outer layer?

Thanks,

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Tough Outer Layer on Smoked Meats

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by: Bill

Try smoking at a lower temperature next time...around 220 to 225 degrees.
There's a method called the 3-2-1 method you could try for the ribs. Smoke the ribs for 3 hours, then wrap the ribs with foil and smoke for 2 more hours. Remove the foil and smoke for 1 more hour. The foil allows the ribs to cook without drying, and also speeds up the cooking time.
Basting the meat wouldn't hurt, either. Try basting with a mixture of 1/2 cup apple juice, 2 tablespoons vinegar, 1/4 cup vegetable oil, and 1 cup water. Add a tablespoon of your dry rub spice if you've used a rub on your meat. Or add a few other spices of your choice. Baste the meat every half hour as it smokes. This will add flavor, moistness, and should prevent the tough outer layer from forming.

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